Ika Roll Recipe

Clean and chop squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice the tubes into thin strips about 1/4 inch wide. Roughly chop the tentacles into bite-sized pieces so they roll and mix well.

Sauté aromatics

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add minced garlic, chopped shallot, and minced ginger. Cook, stirring, for about 1–1.5 minutes until fragrant and the shallot softens but does not brown.

Cook squid

Add the sliced squid and tentacles to the skillet. Sear, stirring constantly, for 2–3 minutes until the squid turns opaque and firms. Avoid overcooking; total cook time for squid should be 3–4 minutes.

Season filling

Lower heat to medium. Stir in 1 tbs soy sauce, 1 tbs oyster sauce, and 1 tsp sugar. Cook another 30 seconds to combine flavors. Remove from heat and stir in 1 tsp toasted sesame oil, sliced spring onion greens, chopped cilantro, 1 tbs lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust salt or lime if needed. Let mixture cool for 10 minutes so it’s easier to roll.

If using rice paper: fill a wide shallow dish with warm water. Submerge one rice paper for 8–10 seconds or until pliable but still slightly firm (it will continue to soften). Lay on a clean damp towel. If using thin crepes: heat a nonstick skillet over medium, add 1 tbs butter or oil and warm crepes briefly on both sides, then transfer to a plate and keep covered so they stay pliable.

Place a lettuce leaf on the lower third of the softened wrapper or crepe. Add a small handful (about 1/4 cup) shredded cabbage, 2 tbs julienned carrot, 1–2 tbs cucumber, a few mint leaves, and about 1/4 cup squid filling across the center.

To roll the rice paper: fold the bottom edge up over the filling, tuck the sides in, then roll tightly away from you to form a neat cylinder. For crepes: fold sides over and roll. Repeat with remaining wrappers and filling to make about 8 rolls.

Serve immediately with the dipping sauce. If preparing ahead, cover rolls with a lightly damp towel and plastic wrap and refrigerate up to 2 hours. Note rice paper will become sticky over time.

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce, 1/2 tbs lime juice, and 1/2 tsp honey until smooth. Taste and adjust heat or acidity. Sprinkle with toasted sesame seeds if desired.